Name: Green Salad with Oil and Vinegar Dressing (_Salade Verte à la Vinaigrette_)
Yield: Makes 4 servings
Ingredients: 2 teaspoons sherry vinegar; 1/4 teaspoon sea salt; Freshly ground black pepper; 1/2 teaspoon Dijon mustard; 1 small clove garlic, peeled, green germ removed, and minced; 1/4 cup (60 ml) extra-virgin olive oil; 7 ounces (210 g) mixed salad greens (8 cups, loosely packed), such as escarole, oak-leaf, and romaine, rinsed, patted dry, and torn into bite-size pieces

(Salade Verte à la Vinaigrette)

This is a basic recipe, one that should be part of every culinary repertoire. On the farm it is an everyday salad that changes according to the season, depending on what greens are fresh in the garden.

In winter I am a slave to escarole, which I occasionally combine with Belgian endive. In spring and summer I mix greens, using green or red oak-leaf, mesclun (a fragrant mix of young greens), arugula, and fresh herbs.

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